Standard advice: reach a core temp of 70 °C for 2 minutes. Valid equivalents are 60 °C for 45 min, 65 °C for 10 min, 75 °C for 30 sec, 80 °C for 6 sec. Use a clean probe thermometer.

Reheat food until it’s piping hot throughout (meeting the same time/temperature guidance above) before service or hot holding.

Keep hot food at or above 63 °C. If that’s not possible, you may keep it below 63 °C for a single period of up to 2 hours, then either reheat to safe temperature and return to hot holding, chill to ≤ 8 °C quickly, or discard.

Cold food must be kept at 8 °C or below (legal limit in England, Wales, NI). In practice, set fridges to ≤ 5 °C to stay safely under the limit.

Do quick ice-point/boiling-point checks regularly (e.g., weekly) and formally at least monthly or per your HACCP. Readings should be −1 °C to +1 °C in iced water and 99–101 °C in boiling water. If outside that range, replace or have it calibrated. Keep a calibration log.